LAGRANGE Yaourtière-Fromagère "Ligne" Owner's manual

Category
Food processors
Type
Owner's manual
INSTRUCTIONS
Yaourtière-Fromagère "Ligne"
NOTICE
FR
NED
DEU
GB
Yaourtière-fromagère "Ligne"
Type 459.
1
3
6
7
8
4
5
10
9
11
2
Selon la référence
de votre appareil,
les pots compartimentés
ne sont pas
systématiquement
fournis : vous avez
toutefois la possibilité
de vous procurer ces
accessoires directement
chez
12
Accessoire
pots compartimentés
(lot de 2) non inclus
systématiquement
04
BESCHRIJVING VAN HET APPARAAT
1 . Onderkant van polypropyleen
2 . Elektronisch scherm met achtergrondverlichting
3 . Aluminium band
4 . Body van thermoplast
5 . Verhoging voor potjes met mandje
6 . 9 glazen yoghurtpotjes met stapelbare deksels
en markeervlak
7 . Deksel van de yoghurt- en verse kaasmaker
8 . 4 potjes met mandje en deksel voor verse kaas
9 . Knop voor tijdregeling
10. Functieselectieknop
11. Knop start/stop
12. Potten met compartimenten (2)
PRODUCTKENMERKEN
*
Elektronisch scherm met achtergrondverlichting.
*
Aluminium band.
*
Body van thermoplast.
*
9 glazen yoghurtpotjes met stapelbare deksels en markeervlak.
*
4 potjes met mandje en deksel voor verse kaas - inhoud elk 0,25 liter
*
Potjes met compartimenten voor muesli, granen, honing, enz.
geïntegreerd in het yoghurtpotje met geïntegreerde lepel en
siliconenring (set van 2)
*
Verhoging voor de mandjes.
*
Geluidssignaal: bij einde van de bereiding
*
230 Volt - 50 Hz - 18 Watt - Klasse 2.
ACCESSOIRES WORDEN AFZONDERLIJK VERKOCHT BIJ
:
*
9 glazen yoghurtpotjes met stapelbare deksels en markeervlak.
*
Set van 14 esjes voor drinkyoghurt.
*
4 mandjes van elk 0,25 liter.
*
1
grote pot met mandje en deksel voor verse kaas - inhoud
1
,
5
liter.
*
Potjes met compartimenten voor muesli, granen, honing, enz.
geïntegreerd in het yoghurtpotje met geïntegreerde lepel en
siliconenring (set van 2).
23
NED
VERSE KAAS
Ongeacht het type melk (koe- of geitenmelk), zijn de tijden en
doseringen als volgt:
Let op: Als u een zakje gedroogde gist, “kaasferment”, gebruikt,
staan de tijden vermeld op de verpakking van het product. Let op,
als de zakjes stremsel bevatten, dan hoeft u dit niet toe te voegen.
RIJPING VAN KAAS VOOR HET MAKEN VAN VERSE “ZACHTE”
OF “DROGE” KAAS
*
Als de verse kaas is uitgelekt (tussen
2
en
4
uur) kunt u een “zachte
kaas” maken. U moet de wei dan niet afgieten en de onderkant van
het mandje in de wei laten staan zodat de verse kaas niet verder
“indroogt”. Reken een uitlektijd van 5 tot 10 uur.
*
Wilt u een drogere kaas, giet de wei dan steeds af. U kunt ook
inkepingen in de verse kaas maken om het uitlekken te versnellen.
*
Als u de kaas wilt zouten, wees dan zuinig met zout. De verse
kaas zal meer vocht verliezen als u zout toevoegt.
*
U kunt de verse kaas langer uit laten lekken om een “droge” kaas
te maken. Reken tussen 12 en 14 uur uitlektijd. U kunt de kaas
persen in kaasdoek om zoveel mogelijk wei uit te laten lekken,
en de kaas daarna in de gewenste vorm te persen.
*
Hier volgen wat aanvullende regels om u te helpen bij het bereiden
van “droge” kaas, waarbij u moet weten dat uw kaas naar gelang
het seizoen, de gebruikte melk, het zouten, de temperatuur en de
omgeving anders zal smaken:
Stappen:
*
Haal de kaas uit de vorm en zout de bovenkant licht (
1 snuf) in.
U kunt ook smaakstoffen toevoegen (peper, kruiden, komijn...).
*
Draai de kaas de volgende dag om en zout de ander kant licht in.
*
Herhaal de procedure elke dag, gedurende 3 tot 4 dagen voor
een kaas van 1 tot 1,5 liter en gedurende 2 tot 3 dagen voor een
kaas van 0,25 liter.
Melk Gist Stremsel Tijd
Eerste gebruik (verse kaas (fromage blanc) uit de winkel) - Voor het maken van
verse kaas wordt geadviseerd de melk vooraf tot 35°C te verwarmen.
Verse
melk
1 liter 1 eetlepel
3 druppels
12 uur
1,5 liter 2 eetlepels
5 druppels
Volle lang
houdbare
melk
1 liter 1 eetlepel
6 druppels
12 uur
1,5 liter 2 eetlepels
8 druppels
Halfvolle
lang
houdbare
melk
1 liter
1 eetlepel +5 theelepels
kofemelkpoeder toe
6 druppels
14 uur
1,5 liter
2 eetlepels + 5 theelepels
kofemelkpoeder toe
8 druppels
Rauwe
melk
1 liter 1 eetlepel
6 druppels
12 uur
1,5 liter 2 eetlepels
8 druppels
Hergebruik (verse kaas of wei afkomstig uit een eerdere bereiding) maximaal
5 maal - Voor het maken van verse kaas wordt geadviseerd de melk vooraf tot
35°C te verwarmen.
Verse
melk
1 liter 2 eetlepels
3 druppels
8 uur
1,5 liter 3 eetlepels
5 druppels
Volle lang
houdbare
melk
1 liter 2 eetlepels
6 druppels
1,5 liter 3 eetlepels
8 druppels
Halfvolle
lang
houdbare
melk
1 liter 2 eetlepels
6 druppels
1,5 liter 3 eetlepels
8 druppels
Rauwe
melk
1 liter 2 eetlepels
6 druppels
10 uur
1,5 liter 3 eetlepels
8 druppels
30
37
NED
55
DEU
SAFETY INSTRUCTIONS
Please read the following instructions and keep
them on hand for later reference.
*
Always unwind the cord completely before use.
*
Place the appliance on a at surface.
*
Never place the appliance on a hot surface or near
an open ame.
*
For your safety, it is recommended to never leave
the appliance in a location exposed to weather or
damp conditions.
*
Do not let cord hang over edge of table or counter,
or touch hot surface.
*
Always attach plug to appliance rst, then plug cord
into a 10/16 A outlet. To disconnect, push the on/off
button to “off”, then remove plug from wall outlet.
*
Children should be watched to ensure that they do
not use the appliance as a toy.
*
Persons (including children) not capable of using
the appliance in complete safety, whether due
to their physical, sensory or mental capacity or
to lack of experience or knowledge, may under
no circumstances operate this appliance without
supervision or instructions from a responsible person.
*
To protect against electrical shock do not immerse
the appliance, cord and plug in water or other
liquids.
*
Before handling or cleaning, unplug the appliance
and let cool completely.
*
Do not leave the appliance plugged in when not
in use.
*
Do not move the appliance while it is operating.
*
Do not ush-mount the appliance.
*
This appliance is not designed for activation through
use of an external timer or any type of remote control
system.
*
Never drape a cover over the appliance while it is
operating.
*
This appliance is intended solely for household use.
*
This appliance can be used by children of at least
three years of age if they are properly supervised or if
instructions regarding the safe use of the appliance
were given, and if the risks involved are understood.
*
The appliance should not be cleaned or maintained
by children under the age of 8.
*
Keep the unit and its power cord out of reach of
children under the age of 3.
56
*
Clean the surface in contact with the yogurt jars
with dishwashing liquid
*
Do not pour liquid onto the connectors.
*
There is a risk of injury in the event of poor use of
the unit.
*
Always clean thoroughly all parts coming into
contact with food products after each use.
*
Do not operate any
appliance
with a damaged cord or plug or after the
appliance malfunctions or has been damaged in
any manner. Return appliance to customer service
at
for examination, repair or
adjustment.
*
For your safety, use only accessories
and replacement parts designed specically for your
appliance.
*
Never put the yogurt/cheese maker in the refrigerator.
*
Avoid sudden temperature changes, such as adding
refrigerated foods or liquids into a heated jar.
*
Do not keep the yogurts in the refrigerator for more
than 10 days.
*
Do not keep the cheese pots in the refrigerator for
more than 10 days.
57
ENG
Yogurt-cheese maker "Ligne"
Type 459.
1
3
6
7
8
4
5
10
9
11
2
12
Jars with
compartments
accessory
(set of 2) not
systematically included
Depending on the model
of your unit, the jars
with compartments
are not systematically
provided. You can
however buy these
accessories directly
from
58
DESCRIPTION OF THE UNIT
1 . Backlit electronic display
2 . Electronic screen with backlighting
3 . Aluminium band
4 . Thermoplastic body
5 . Rack for cottage cheese jars
6 . 9 glass containers featuring stacking lids
7 . Yogurt-cheese maker cover
8 . 4 small pots, strainers and covers for cheese
9 . Time setting button
10. Function selection button
11. On/off button
12. Jars with compartments (2)
PRODUCT CHARACTERISTICS
*
Electronic screen with backlighting.
*
Aluminium band.
*
Thermoplastic body.
*
9 glass containers featuring stacking lids with labelling strip.
*
4
small pots, strainers and covers for cheese - capacity
0
.
25
L each.
*
Jars with compartments that can hold seeds, muesli, syrup,
fruit sauces or honey with integrated spoon and silicone ring.
*
Sound signal for end of preparation.
*
Extension for cheese pots
*
230 Volts - 50 Hz - 18 Watts - Classe 2.
ACCESSORIES SOLD SEPARATELY BY :
*
9 glass containers featuring stacking lids with labelling strip.
*
Kit of 14 small bottles for drinking yogurt.
*
Jars with compartments for muesli, seeds, honey, etc. built into
the yogurt jar with integrated spoon (set of 2).
*
4
small pots, strainers and covers for cheese - capacity
0
.
25
L each.
*
1 large pot, strainer and cover for cheese - capacity 1.5L each.
59
ENG
CORD
Examine the power cord carefully before using it. If it is damaged,
you must not use the unit. The cord should only be replaced by
, its after-sale service department or a qualied person
approved by in order to avoid danger for the user.
The cord used is a H03VVH2- F.
These units are in compliance with directives 2014/30/UE, 2014/35/UE,
WEEE 2012/19/UE, RoHs 2011/65/UE and the CE food contact
regulation 1935/2004.
ENVIRONMENT
Protection of the environment – DIRECTIVE
2012
/
19
/UE DEEE
In order to protect our environment and our health,
electrical units at the end of their working lives must be
disposed of according to very specic rules requiring
the involvement of everyone, both suppliers and users.
That is why your unit, as indicated by the symbol on its nameplate,
must not be put into a public or private garbage can intended for
household wastes.
At the time of its disposal, it is your responsibility to bring your unit
to a public collection center designated for the recycling of electrical
and electronic equipment. If you need information about centers
for the collection and recycling of discarded units, please contact
the local authorities in your region, the household waste collection
services or the store where you bought your unit.
FIRST USE AND DAILY OPERATIONS
FIRST USE
*
While unpacking your appliance, make sure that you remove all
wedging elements.
*
Make sure that no parts or accessories are missing or defective.
*
Before using your appliance, clean all the parts properly (see
“Maintenance“ paragraph).
BEFORE USING
*
Ensure that the appliance is plugged in before using.
*
Carefully dry the base before putting the yogurts jars, the Greek
yogurt or the cheese pots back into the unit.
WARNING: Never put your yogurt-cheese maker on a vibrating
surface (such as a refrigerator) or one that is exposed to
drafts. Always leave it immobile during the process: do not
move it and don't remove the jars during the operating
cycle as this could hinder the proper setting of your yogurts
or cheese pots.
60
Milk
½ skim
UHT
Milk
½ skim
fresh
Milk
Whole
UHT
Milk
Whole
fresh
Fluid Thick
USAGE TIPS
YOGURT FUNCTION
1. MILK
*
Whole or semi-skimmed UHT milk is easier to use (these types of
milk do not require boiling).
*
Raw or pasteurized milk (homogenized, 2% or skimmed) must be
boiled (it would be dangerous to use raw milk without rst boiling
it) and cooled and then strained to remove the skin.
*
Whole milk produces a yogurt that is more creamy and tasty.
*
For yogurt with a rmer consistency, add about 5 teaspoons of
powdered milk.
*
Soy drinks or flavored soy drinks can be used to make
vegetable yogurts.
*
If you prefer ewe's milk or goat's milk, it is also possible to make
yogurts with these types of milk. In this case, add about 3 soup
spoons of powdered milk and expect 15 hours of preparation.
*
Expect 8 to 10 hours for preparation of yogurt with whole milk, 9 to
11 hours for yogurt with semi-skimmed milk and 12 to 14 hours
for yogurt with skimmed milk.
2. FERMENT
You can use several types of ferment:
*
Plain yogurt sold in stores.
*
Yogurt that you made before (remark: do not use yogurt that you
have made more than
5
times because this will diminish the result).
*
A freeze-dried ferment (in this case, add
2
hours to the preparation
time).
CHEESE FUNCTION
1. MILK
*
You may use either cow's or goat's milk. Goat's milk reduces much
more than cow's milk, resulting in greater whey loss.
*
Use fresh whole milk where possible when making ‘faisselles’
(curd cheese) and UHT whole milk when making whipped fromage
blanc. Whole milk yields softer cheese and enhances the avour
of fromage blanc.
*
Refer to the following scale to choose your milk based on the
desired consistency.
*
If using farm milk, boil it rst to prevent any contamination of the
milk (proliferation of bacteria can be hazardous). To do this, heat it
just to the boiling point for a maximum of 1 minute and then
allow to cool to room temperature and strain to remove any skin.
*
The fat content and consistency of your cheese will vary widely
depending on the milk you use.
2. FERMENT
*
When making cheese for the rst time, you may use fromage
blanc from the store as ferment.
*
Afterwards, you can simply set aside
2
generous tablespoons of the
cheese you have made or a cup of whey to use for the next batch.
61
ENG
*
For best results, keep your ferment refrigerated and store for no
longer than seven days. This 'regeneration' process should also be
followed no more than ve times, after which the ferment weakens
in effectiveness, affecting the quality of the resulting cheese.
*
It is also possible to use a “special cottage cheese” ferment
in freeze-dried form which is available at pharmacies or
specialized organic foods stores. This ferment can replace the
commercial cottage cheese and also the rennet for your 1st batch.
Note: The avour and consistency of the rst batch may be
different from subsequent batches started through “regeneration”.
4. RENNET
Rennet is sold in dropper bottles at the pharmacy.
PREPARATION OF YOGURTS AND COTTAGE
CHEESE
*
Prepare your mixture for yogurt, cottage cheese or Greek yogurt
(see sections "Usage tips" above and "Quantities and timer
settings" below):
For yogurt, mix 1.5 liter of milk with a ferment. For an optimal
result, add the milk gradually until you obtain a smooth and
homogeneous mixture.
For cottage cheese, beat the ferment alone (cottage cheese)
before mixing it with milk (1L), which you should add gradually.
Then add the rennet and mix gently.
WARNING: do not beat the mixture after adding the
rennet in order to allow for optimal setting.
*
Use ingredients at room temperature. Higher the ambient
temperature, more the time to be provided for.
To make cottage cheese or fromage blanc, we suggest
initially heating the milk to 35°.
*
For yogurts, it is possible to add sugar to the preparation. For cottage
cheese, do not put in sugar during the making, because this can
prevent the cottage cheese from setting properly.
*
Distribute the mixture in the yogurt jars or the cheese strainer.
*
Careful, the ends of the drainer for the small pots must
be below, in the hollow. Be careful not to exceed the level
indicated on the drainers.
62
*
Put the yogurt jars or the cheese pots without their covers,
in the yogurt-cheese maker. For the cheese pots, it is necessary
to place the extension on the body of the maker (See Fig. 1).
Figure 2
*
Put on the cover of the yogurt-cheese maker (See Fig. 2).
Figure 3 Figure 4
*
Stack the jar lids near your yogurt-cheese maker (Cf. Fig. 3).
Figure 3 Figure 4
*
Plug in the unit. The screen will then display a blinking "0".
*
Press the function selection button to select the function "drinking
yogurts" (the drinking bottle design will light up) or "cheese"
(the design of the cheese pot will light up) . To prepare yogurts,
you must select the function "drinking yoghurt".
Figure 5
Figure 6
Fig. 1
Fig. 2
Fig. 3
Fig. 4
63
ENG
*
Press the time setting button until the desired time is displayed
(see section "Quantities and timer settings" hereafter) – See Fig. 5.
The maximum programmable time is 25 hours. The yogurt-cheese
maker will automatically switch from the "drinking yogurt kits"
function to the "yogurt" function with programming of 7 hours
of heating, which is the minimum time necessary to make yogurt,
while it is only 6 hours for the drinking yogurt kits.
Figure 5
Figure 6
*
Press the on/off button to start heating the unit. The cooking
times indicated will then stop blinking.
*
Remark: If you press the on/off button twice, the heating time
returns to "0" and your programming is cancelled.
*
When the cycle is nished, the screen displays "0" while blinking
and the light goes off. The machine will then beep
3
times. You can
stop the sound earlier by pressing the on/off button.
*
Unplug the unit after each use.
*
Let the unit cool down for a few minutes then remove the
yogurt jars or the cheese pots. The unit does not turn off until it
is disconnected.
*
WARNING: condensation can form in the cover of the
unit. When you remove the cover, be careful not to let the
accumulated water drip into the yogurts or cheese pots.
REFRIGERATION OF YOGURTS
Screw the covers onto on the glass jars and put them in the
refrigerator for at least 2 hours before eating them. You can note
the date when you made the yogurts or their avors on the covers
using an erasable felt tip pen..
COTTAGE CHEESE OR FROMAGE BLANC
Carefully remove the cheese pots from the yogurt-cheese maker.
Put in the refrigerator for about 2 hours. Next, lift and turn
each strainer in its pot until the side tabs slip into the notches
(See Fig. 6). The wavelike shape makes this easy.
Figure 8
Fig. 5
Fig. 6
64
Fig. 7
Milk Ferment
Other
additive
Time
UHT
whole
milk
1 commercially-
sold yogurt or
1 yogurt from
the preceding
batch
-
8 to 10 hours for yogurts
and 6 hours
for the drinking yogurt.
UHT
semi-
skimmed
milk
5 teaspoons
of powdered
milk
9 to 11 hours for yogurts
and 6 hours
for the drinking yogurt
UHT
skimmed
milk
5 teaspoons
of powdered
milk
12 to 14 hours for yogurts
and 6 hours
for the drinking yogurt
JARS WITH COMPARTMENTS (See Fig. 7)
Once you have made your yogurts, you can add, in two of the yogurt
jars, compartments that can hold seeds, muesli, syrup, fruit sauces
or honey. You can then take these yogurts with you when you go
out of the house and eat then as snacks, mixing the contents of
the compartments with the yogurt. A small spoon is provided for
eating your yogurts with the additional food items.
Remark: the jars with compartments are not hermetically sealed.
That doesn't stop you from lling them with fruit sauce, honey or
syrup, but substances that are too liquid will ow into the grooves
of the jars with compartments. It is then necessary to clean them
thoroughly in the dishwasher or by hand with dishwashing liquid.
Figure 9
QUANTITIES AND TIMER SETTINGS
YOGURT
Note: If you use a bag of freeze-dried ferments (available from
pharmacies or specialized organic foods stores), the times will be
indicated by the manufacturer.
65
ENG
CHEESE
Whichever type of milk you use (cow's or goat's), use the following
quantities and times:
Note: If you use a bag of “special cottage cheese” ferment in
freeze-dried form (available from pharmacies), the times will be
indicated by the manufacturer. NB: these bags contain rennet, so
it is not necessary to add it.
MAKING 'DRY' CHEESE FROM FROMAGE BLANC
*
For ‘moister’ cheese, leave the whey in the pot so that it stays in
contact with the fromage blanc to prevent it from ‘drying out’
too much.
*
Of course, if you prefer dryer cheese, simply keep removing the
whey as it accumulates. To speed up the drainage process, slice the
faisselle carefully in a few places. To enjoy the resulting faisselle,
you may simply turn it out and serve, or you may whip with a
whisk or hand blender to make cheese while it is still in the strainer
as this would make it drip out through the holes.
*
Add just a small amount of salt if you like your cheese salty.
Note that adding salt causes the cheese to produce more whey.
*
You may also want to leave your faisselle longer to drain to produce
‘dry’ cheese. It is possible to press your cheese in a lter cloth to
eliminate as much whey as possible and then to give it the desired
shape. Fromage blanc is the starting point for most cheeses and
requires only a few extra steps to create dryer cheese.
*
Here are some suggestions, keeping in mind that the avour and
texture of your cheese may vary widely depending on the time
of year, type of milk, amount of salt, temperature and placement
of the cheese maker.
Procedure:
*
Turn out the cheese and sprinkle a pinch of salt over the top.
Season additionally as desired (e.g., pepper, herbs, cumin).
*
The next day, turn the cheese over and salt again lightly on the
other side.
*
Repeat each day for 3 to 4 days for a 1 to 1.5 L cheese or 2 to
3 days for a 0.25 L cheese.
Milk Ferment Rennet Time
First use (fromage blanc from the store) - To make fromage blanc,
we suggest initially heating the milk to 35°
Fresh
milk
1 L 1 tbsp 3 drops
12 hours
1.5 L 2 tbsp 5 drops
Whole
UHT milk
1 L 1 tbsp 6 drops
12 hours
1.5 L 2 tbsp 8 drops
½ skim
UHT milk
1 L
1 tbsp + 5 teaspoons of
powdered milk
6 drops
14 hours
1.5 L
2 tbsp + 5 teaspoons of
powdered milk
8 drops
Fresh
milk
1 L 1 tbsp 6 drops
12 hours
1.5 L 2 tbsp 8 drops
Regeneration (fromage blanc or whey from previous batch) 5 times maximum -
To make fromage blanc, we suggest initially heating the milk to 35°
Fresh
milk
1 L 2 tbsp 3 drops
8 hours
1.5 L 3 tbsp 5 drops
Whole
UHT milk
1 L 2 tbsp 6 drops
1.5 L 3 tbsp 8 drops
½ skim
UHT milk
1 L 2 tbsp 6 drops
1.5 L 3 tbsp 8 drops
Fresh
milk
1 L 2 tbsp 6 drops
10 hours
1.5 L 3 tbsp 8 drops
66
*
Your cheese is now ready for the maturing phase. Cheese matures
best in a cellar or basement with good air circulation at around
15°C. If a basement is not available, put the cheese in the coolest
place in your home and cover it with a mesh cheese cover to keep
insects away. Continue turning the cheese over every day.
*
For dryer cheese, leave in this manner for several days until
reaching the desired consistency. For runnier cheese, follow the
same procedure but keep the air temperature at 20 to 22°C and
air circulation to a minimum.
Note: Feel free to experiment until you arrive at the type of
cheese you prefer. For example, a semi-soft, crumbly cheese such
as Crottin de chèvre takes approximately 0.5 L of milk. For larger
cheeses it is necessary to multiply all proportions. For your rst
cheeses, however, we recommend using 1 L of milk.
STORAGE
YOGURTS
*
Keep your yogurt chilled, in a refrigerator.
*
Do not keep it in the refrigerator for more than 10 dayss
CHEESE
*
Keep your cottage cheese or fromage frais cool in the refrigerator.
*
To keep the faisselles moist, leave them in their strainers in the low
position in their pots so that they stay in contact with the whey.
*
For a dryer product, leave the strainer in the low position in
its pot after rst removing all whey or in the high position to
continue drainage.
*
Use the supplied covers for the pots to prevent the cheese from
taking on the odours and avours of other foods in the refrigerator.
*
You may store your cheese for up to 10 days in this manner.
TROUBLESHOOTING
Always follow the instructions in this guide carefully; this will prevent
the most common problems. If you still experience difculties,
refer to the following table for possible explanations and tips for
resolving your problem.
Remember that the quality of the milk and ferment you use are
determining factors in the success of your recipes.
67
ENG
No. Problem Cause Solution
1
The yogurts are too
runny
You used skimmed or semi-skimmed milk.
The milk lacks proteins and does not allow for
optimal setting.
We recommend using whole milk or failing that adding powdered milk (5 teaspoons) to the skimmed or
semi-skimmed milk.
The ferment is no longer working.
Use another brand of yogurt.
The regeneration is no longer effective (10 times maximum).
The yogurt maker was opened during the
cycle or moved.
Warning, vibrations, even very minute ones such as those from a refrigerator in operation, can prevent
yogurts from setting properly. Drafts and temperature changes can also have an impact on the setting
of yogurts.
The yogurt jars were poorly cleaned or rinsed. Always make sure that there are no traces of dirt or dishwashing liquid in the yogurt jars.
Raw fruit were added to the preparation.
Always cook fruit before adding it to the preparation because it is too acidic and kills the ferments,
hindering optimal setting. It is better to use preserves or jam.
2
The yogurts are too
acidic
The fermentation time was too long. Reduce the fermentation time for the next batch.
3
Cannot turn cheese
out of strainer
The rennet is too old. Comply with the use-by dates on packages.
The ferment does not work.
Try another brand of fromage blanc or petit suisse cheese.
The regeneration process has expired (max 5 times).
The milk quality is poor.
Try another brand of milk.
Use fresh whole milk for best results.
4
The cheese is too
liquidy
The ferment does not work. Try reusing the cheese to start your next batch while using higher-quality milk.
The milk quality is poor.
Vous pouvez réutiliser le fromage obtenu pour une prochaine fournée, en utilisant un lait de meilleure
qualité.
The cheese has not drained enough.
Leave the cheese longer to drain.
Pour out the whey so the cheese is not left sitting in it.
The jars and cottage cheese drainers were
poorly cleaned or rinsed.
Always make sure that there are no traces of dirt or dishwashing liquid in the drainers.
5
The cheese is too
crumbly
The ferment is too old (the regeneration
process has expired).
Whip the fromage blanc and try a different ferment for the next batch.
Cheese left too long to mature. Whip the fromage blanc.
The product comes out lumpy. Beat the ferment thoroughly before adding the milk.
6
The cottage cheese
is too bitter
You put too much rennet into the preparation. Readjust the number of drops of rennet, referring to the dosage and time setting table.
68
MAINTENANCE
IMPORTANT:
*
Never submerse the base of the appliance in water.
Always unplug the appliance and allow to cool completely
before cleaning.
*
Appliance base and cover: Clean using a damp sponge.
Dry thoroughly. Do not use harsh or abrasive products or cloths
to maintain the plastic.
Important: Never put the base or cover in the dishwasher.
*
Glass jars: the jars can be put in a dishwasher. They should be
thoroughly dry before they are placed in the yogurt maker.
*
Jars with compartments: The jars and the spoon can be
dishwasher safe. They must be thoroughly dried before being
replaced in the unit.
*
Lids: To remove the markings from the lids, wipe them with a dry
cloth. You can rinse the lids in water.
*
Cheese maker strainers: after each use and when nished
turning out or using up the resulting cottage cheese, soak the
strainers and pots for a few minutes if necessary in hot water
containing detergent and clean thoroughly.
*
Note: Always dry all parts thoroughly before reassembling appliance
for storage. Store the appliance with the cover in place.
RECIPES
YOGURTS
YOGURTS WITH SUGAR
You can either make plain yogurt according to the suggestions of the
"operation" section and then add caster sugar or you can add sugar
before the preparation. To do this, add the sugar at the same time as
the milk and the ferment and beat well unit the sugar has blended in.
Variant: You can replace the sugar with vanilla sugar when making it.
YOGURTS WITH FRESH FRUIT
1 large cup of freshly chopped fruit - 5 tablespoons of sugar - 1 plain
yogurt or 1 bag of ferment - 1.5L of milk.
Mix the milk and the ferment until it has a homogeneous consistency.
Add the chopped fruits and mix well. Distribute the mixture into
the
9
jars. if you use fresh fruit which contains a lot of acid,
we recommend adding it to the yogurt after its preparation because
the acidity of the fruits can kill the ferments and lead to a poor
result in the yogurt making.
PISTACHIO YOGURT
4 tablespoons of sugar - 1 tablespoon of pistachio paste - 1 plain
yogurt or1 bag of ferment - 1.5L of milk.
Mix the plain yogurt or the ferment with the sugar and the pistachio
paste. Pour in the milk little by little and then put the mixture into
the 9 jars.
69
ENG
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LAGRANGE Yaourtière-Fromagère "Ligne" Owner's manual

Category
Food processors
Type
Owner's manual

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